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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Esslöffel | olive oil |
| 2 x ca. 450 g | Veal shank; cracked |
| 1/4 Tasse | white wine dry |
| 1 klein | Onion Thinly Sliced |
| 2 | cloves garlic thinly sliced |
| 3 | Plum tomatoes; peeled and chopped |
| 1/4 Tasse | Sun-dried tomatoes; minced |
| 1 Esslöffel | Fresh sage; minced |
| 1/4 Teelöffel | Orange zest minced |
| 1/4 Tasse | Nonfat chicken broth |
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Heat oil in the cooker. Add the veal shanks and brown well on all sides, set aside.
Slowly pour the wine into the cooker, stirring up any brown bits from the bottom. Add the onion and garlic and cook 1 minute. Add the plum and sun-dried tomatoes, sage, orange zest, and broth, then the shanks.
Lock cover in place and bring cooker up to high pressure (15 pounds). Reduce heat to stabilize and cook for 30 minutes. Release pressure. Remove the shanks. Boil the sauce vigorously uncovererd for 8 to 10 minutes to thicken.
342 calories. 11 grams of fat
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